April Andiamo Cooking School Winner




6          fl. oz.               Olive oil

2          fl. oz.               Lemon, grapefruit, lime, or Tangerine juice

2          cloves              garlic, minced

1          tsp.                  Salt

1          tsp.                  Fresh ground pepper

1          Tbls.                Cilantro chopped



  1.  Mix all ingredients together and pour over fish and refrigerate for 30 minutes or up to 2 hours.


Basil-White Truffle Vinaigrette




2          each                 Fresh garlic cloves, minced

2          each                 Fresh shallots, minced

2          teas                  Dry powdered mustard

3          each                 Egg yolks

1          cup                  Golden balsamic vinegar

3          cups                 Neutral salad oil

3          Tbls.                Pesto

¼         cup                  Fresh chopped parsley, chives, thyme, and dill

To taste                       Salt and pepper

To taste                       Honey or granulated sugar

To taste                       White truffle oil



  1. Combine all ingredients, except oil, and mix until sugar is dissolved.
  2. Slowly drizzle in oil while whisking constantly.
  3. This will form a permanent emulsion. 


Sauce Beurre Blanc



1          cups                 Acid, Half White Wine and Cider Vinegar

1          cups                 Heavy Crème

¼         cup                  Chopped Shallots

1          standard          Sachet, to Include Tarragon

1          pounds                        Whole Butter

As needed                   Salt, White Pepper

4          ounces             Red Grapefruit Juice, Fresh Squeezed




  1. Combine first four items in large heavy bottom saucepan and reduce until thickened, about 1 cup.
  2. Whisk in whole butter about four tablespoons at a time not adding more until previous butter is melted and emulsified.
  3. Continue until all butter is melted and ensuring sauce does not boil.
  4. Strain through chinois and season accordingly.
  5. Hold above 160° F for service, sauce can break if held at too high of temperature.


Crepe Batter



6          each                 Whole Eggs

20        oz.                   Milk

2          oz.                   Melted Butter

8          oz.                   AP Flour

1          teas.                 Salt



  1. Whisk the eggs, milk and butter together.
  2. Sift in the dry and beat together until smooth.
  3. Let rest under refrigeration for 30 minutes.
  4. Season and heat the crepe pan.
  5. Add the crepe batter, rolling it around the entire pan until set.
  6. Cook briefly enough to flip with little browning.
  7. Cook other side quickly then remove from pan.
  8. Do not stack hot crepes, and be sure to present the first side.



Wild Mushroom and Chicken Crepes


2          sprigs               Fresh thyme chopped

2          oz.                   Shallots minced

1          lbs.                   Chicken breast or thigh, boneless, diced in ¾” pieces

4          oz.                   Leeks diced

4          oz.                   Green onions

1          lbs.                   Assorted mushrooms (buttons, portabella, oyster, shiitake)

1          cup                  White Wine

2          quarts              Baby spinach


as needed                    Melted Butter

1          cup                  Couscous, steeped in vegetable stock below

1          cup                  Vegetable stock, heated


½         cup                  Boursin or Parmesan cheese to bind

to taste                        Salt, pepper, Old Bay, cayenne pepper

if needed                     Breadcrumbs to bind


Crepes – premade and cooled



1.      Sweat shallots, onions, leeks in small amount of butter with thyme.

2.      Add the chicken and cook through, about 4-5 minutes.

3. Add mushrooms and cook 3 minutes.  Then add wine, cook until almost dry. Remove to mixing bowl.

4. Add spinach leaves in same pan, cook out all water. Remove to bowl.

5. In separate pot prepare couscous using the pilaf method. Remove to bowl.

6. While all items are still warm, stir in desired cheeses and breadcrumbs to bind.

7. Season entire mixture.

8. Divide evenly among the crepes, plan on two crepes per person, and roll into tight cylinders.

9. Bake in 400 F oven until golden brown and heated through.

10. Serve with Veloute sauce.


Sauce Veloute



2          quarts              White chicken stock

2          cup                  Assorted mushrooms, cleaned and sliced or quartered

4-5       oz.                   Pale roux

To taste                       Salt, white pepper

1          tsp.                  Lemon juice

¼         cup                  Heavy crème




1. Heat stock to the high simmer.  Whisk in the roux, small amounts at a time, until the sauce has a nape consistency.

2. The sauce must then cook at a very low setting for 20-30 minutes to allow the roux to cook out.

3. Strain the sauce through a chinois and return to the heat.

4. Add the mushrooms and allow them to poach in the sauce.

5. Season accordingly with crème, lemon juice, salt and pepper.


Fregola Sarda with Cilantro and Feta


4          each                 Garlic, cloves

1          each                 Jalapeno’ pepper, seeded

1          cups                 Fresh Cilantro

1          cup                  Cream

1 ½      Tbls.                Lemon juice

8          oz.                   Fregola Sarda (or Israeli Couscous)

8          oz.                   Butternut squash, peeled, diced

4          oz.                   Feta cheese

1/3       cup                  Kalamata olives, pitted, sliced

½         cup                  Diced tomatoes

As needed                   Salt and Pepper to taste



  1. With a food processor running, drop the garlic, and jalapeno and chop fine. Add the cilantro and chop fine. Add cream and mix using the on and off button. Scrapping sides of processor, until blended and thick. Add lemon juice. Season with salt and pepper.
  2. Meanwhile cook the couscous in a large pot of boiling salted water, adding squash to pasta after five minutes, cook until the pasta and the squash are tender but still firm to the bite.
  3. Drain. Place the cream mixture, feta cheese, tomatoes and olives in a bowl.
  4. Pour the hot pasta and squash in a colander then on top of the crème mixture.
  5. Cover with saran and let the heat of the pasta warm all of the ingredients.


Seasonal Fruit Cobblers

Yield: 1 each 9x13 pan



2.5       #                      Rhubarb, washed, peeled, diced

1          #                      Sugar

½         cup                  Whole Eggs

1          pinch               Salt

4          oz.                   High-Gluten Flour


1          #                      Brown Sugar

1 ½      #                      Butter

1          #                      Pastry Flour

1          #                      High-Gluten Flour



  1. Crème the eggs with the sugar, salt and flour.
  2. Combine then with the cleaned fruit, folding gently.
  3. Place in pan evenly.
  4. For the topping, dry blend the sugar and the flours.
  5. Cut in the fat by hand until it becomes mealy.
  6. Top with large crumbles of the streusel and bake at 350 F until the filling bubble and the topping is golden brown.